By Antonio Andrade
Preheat your oven to 400°F (200°C).
Place the sweet potato cubes on a baking sheet, drizzle with half of the olive oil, a pinch of salt, and pepper. Toss to coat.
Roast the sweet potatoes in the oven for about 20-25 minutes, until tender and slightly caramelized.
While the sweet potatoes are roasting, cook the quinoa according to package instructions (typically: rinse the quinoa, then combine with 90 g of water, bring to a boil, cover, and simmer until the water is absorbed and the quinoa is fluffy, about 15 minutes).
In a grill pan or skillet, heat a teaspoon of olive oil over medium heat. Season the chicken breast with salt and pepper. Grill or pan-fry the chicken for about 6-7 minutes on each side, or until fully cooked through and no longer pink inside.
Remove the chicken breast from the pan and let it rest for a few minutes before slicing it into thin strips.
In a small bowl, whisk together the tahini, lemon juice, and olive oil. Add a pinch of salt and pepper to taste. If the dressing is too thick, add a teaspoon of water to thin it out to your desired consistency.
In a large salad bowl, combine the cooked quinoa, roasted sweet potatoes, diced bell pepper, diced zucchini, baby spinach/arugula, and halved cherry tomatoes.
Add the sliced chicken to the salad bowl and gently toss to mix all ingredients together.
Drizzle the lemon-tahini dressing over the salad and toss again to evenly coat the ingredients.
Serve the salad immediately, or chill in the refrigerator for about 10 minutes if you prefer a cooler salad. Enjoy your Grilled Chicken & Quinoa Salad with Roasted Veg and Lemon-Tahini Dressing!
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By Antonio Andrade
This Salad Main Course Healthy Gluten-Free recipe is ready in 45 minutes and features Boneless skinless chicken breast, Quinoa, Sweet potato, cubed and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 400°F (200°C).
Place the sweet potato cubes on a baking sheet, drizzle with half of the olive oil, a pinch of salt, and pepper. Toss to coat.
Roast the sweet potatoes in the oven for about 20-25 minutes, until tender and slightly caramelized.
While the sweet potatoes are roasting, cook the quinoa according to package instructions (typically: rinse the quinoa, then combine with 90 g of water, bring to a boil, cover, and simmer until the water is absorbed and the quinoa is fluffy, about 15 minutes).
In a grill pan or skillet, heat a teaspoon of olive oil over medium heat. Season the chicken breast with salt and pepper. Grill or pan-fry the chicken for about 6-7 minutes on each side, or until fully cooked through and no longer pink inside.
Remove the chicken breast from the pan and let it rest for a few minutes before slicing it into thin strips.
In a small bowl, whisk together the tahini, lemon juice, and olive oil. Add a pinch of salt and pepper to taste. If the dressing is too thick, add a teaspoon of water to thin it out to your desired consistency.
In a large salad bowl, combine the cooked quinoa, roasted sweet potatoes, diced bell pepper, diced zucchini, baby spinach/arugula, and halved cherry tomatoes.
Add the sliced chicken to the salad bowl and gently toss to mix all ingredients together.
Drizzle the lemon-tahini dressing over the salad and toss again to evenly coat the ingredients.
Serve the salad immediately, or chill in the refrigerator for about 10 minutes if you prefer a cooler salad. Enjoy your Grilled Chicken & Quinoa Salad with Roasted Veg and Lemon-Tahini Dressing!
Calories per Serving: 450
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